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Cook Culinary Studio puts a whole new spin on entertaining, with sizzling cooking and table styling workshops unlike any other.
Posted By thecook on April 22nd, 2014

The photos of the gorgeous Skinny Bitch table theme: Sunset & Seagulls, have been posted on: Party, crafts, table styling
For details of the theme, prices of the items, stockists and how-to’s please refer to the notes which have been posted under OLD COURSE NOTES (summer). To access these, please order a file for R140 and the password will be provided.

Here is a quick preview.

COOK Studio: Sunsets and Seagulls

COOK Studio: Sunsets and Seagulls

COOK Studio: Sunsets and Seagulls

Posted By thecook on April 3rd, 2014


Cook culinary studio

These exquisite mouthfuls of goodness were adapted from my friend Lisa Brink’s repertoire of recipes and they make a cookie jar filler with a difference!

Lisa uses ½ cup soft brown sugar in her recipe and even with the addition of sugar these are far healthier than any shop-bought treat .
In fact Lisa makes these so often, she came up with a novel way of cooking them into impressive little rounds.

To make them healthier ,play around with your preferred sugar alternatives. You could use Xylitol, honey, coconut sugar or Agave but it’s essential to test them as they may need a bit longer in the oven to crisp up.

It’s entirely unnecessary to drizzle these with chocolate-or even add chocolate chips to the mixture-cranberries give a lovely sweet and chewy bite to the Florentine. I found that by only adding cranberries the Florentines could be crumbled over a salad as an alternative to caramelised nuts. The chocolate, however, is most appealing to kids and it’s a great way to get them to sample this healthier biscuit.

My next step is to practice making them with only Miracles Plus Plus –thereby reducing the prep time to seconds, not minutes!
Seeded Florentines (about 36)

1 cup shelled sunflower seeds
1 ¼ cups pumpkin seeds
1/2 cup sesame seeds
1 tablespoon raw honey
3 tablespoons coconut sugar
½ cup cranberries and choc chips
Large handful cranberries and chocolate chips (optional)
2 free-range extra-large egg whites, beaten with a fork.

• Mix ingredients together
• Spray 3 cupcake tins with Spray & Cook and spoon a generous spoonful of mixture into each hollow. Press down with the LID of the Spray & Cook can
• Bake at 180 ˚C for approximately 15-20 minutes. Remove from the oven and, while the biscuits are still warm, press down AGAIN with the lid and then allow them to cool.
• Remove and serve as lunch box treats, snacks or break up onto salads for an alternative to caramelised nuts or enjoy with yoghurt for a granola alternative


Cook Studio

Posted By thecook on March 25th, 2014

It’s almost time to party at the Bubbles Festival where lucky winner Ellen gets to drink her favourite MCC, Haute Cabriere Belle Rose! Quite an Entry Ellen well done

Here’s what she can look forward to (besides JACQUES LANGESSE)

  • 10 complimentary tasting tokens per person and your own Champagne flute on entry
  • The opportunity to sample over 75 types of Champagnes and Cap Classiques from over 25 wineries
  • Gourmet food from renowned By Word of Mouth Catering – including oysters, sushi, paninis, tapas and mouth-watering tacos
  • The rich and velvety sounds of live entertainer, Jacques Langesse
  • Rubbing shoulder with Joburg’s “who’s who” at the beautiful, newly renovated Inanda Country Club
  • Toasting the good life with friends and family over a glass of your favourite bubbly

Do not miss out on this exciting new Festival and book your tickets today!

Tickets are R250 and are available at Tickets are limited.




Posted By thecook on March 19th, 2014


The inaugural SizweNtsalubaGobodo Celebration of Bubbles Festival is set to dazzle Joburg bubbly lovers over the weekend of 29 and 30 March with its showcase of some of the world’s finest Méthode Cap Classiques (MCC) and Champagnes

Tell us about YOUR favourite Cap Classique producer participating in the festival and you and your guest will treated to a day of glitz and glamour at the Inanda Country Club. The tickets (valued at R500) include entry, a champagne flute plus you’ll be able to sample no less than 10 top local and international bubbly brands, including my favourite, Veuve Clicquot (yes that’s my husband photo-bombing my moment).

Go to to post your answer!

For more info visit the Facebook Page at or follow the action on Twitter @BubblesFest. Bookings at Limited space available.

Posted By thecook on March 2nd, 2014

Cook Studio chicken tagine


I have been craving meat this entire weekend and so I made a delicious tagine- style chicken based on the Book clubs and Birthday course recipe for my Sunday Lunch.

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Posted By thecook on February 25th, 2014

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Posted By thecook on February 23rd, 2014


Cook Culinary Studio


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Posted By thecook on February 10th, 2014

Posted By thecook on February 4th, 2014

So what or who is a skinny bitch?

These collages are made up from the photo feed of 2 real skinny bitches I know. Before I go on, let me explain. A skinny bitch is not a thin person who walks past you as you mutter “bitch”.

“A Skinny Bitch is someone who enjoys food, eats well, and loves her body as a result. It has nothing to do with how much you weigh or what size you are! Skinny Bitches come in all beautiful shapes and sizes.

Skinny Bitch Cook Studio

These two gorgeous woman don’t only look good they exude health and wellness.
They both exercise and they both feed their bodies with GOOD food.

Their news feeds are filled with pictures of homemade raw snacks and smoothies, kick ass vegetarian lunches, body building breakfasts, but most importantly GOOD VIBES, and daily positive affirmations.

Both of them love to eat and they inspired me to be a healthier person, not a miserable yo-yo dieter, constantly yearning for an unattainable weight.

Angela, a mom, runs Ascot diet Clinic in Waterkloof while Erin a student is almost half my age and introduced to me to the US bestseller “Skinny Bitch”.  

While I admire the vegan principles of Skinny Bitch, the recipes for my next course are NOT extracted from the book and my course includes fish, parmesan and dark chocolate.

The idea is to enhance dishes and substitute ingredients (rather than eliminate) with natural alternatives like raw honey, coconut sugar and oil, Himalayan salt and to add oodles of vegetables, whole grains, seeds, nuts and sprouts to the menu.

Since my original 2 week detox (care of Healthy Henriksen) I have embarked on a new food journey and while I have not stopped cooking and eating I have never felt healthier, happier or more energetic.

Details and dates of the course will be available  in the next week.




Posted By thecook on January 27th, 2014

Delicious and healthy mid-week fish on stir-fry

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